Eels au Vert (Formula A)

Ingredients

• small eels
• 50 grammes butter
• 100 grammes sorrel leaves
• 25 grammes young nettle leaves
• 10 grammes parsley
• 5 grammes burnet
• 5 grammes green sage
• 5 grammes savory
• 2 grammes tarragon
• green thyme
• half a litre white wine
• 8 grammes salt
• pepper
• 4 egg yolks
• lemon juice

Instructions

1. Cut small skinned eels into sections 5 centimetres long.
2. Melt 100 grammes of picked sorrel leaves, 25 grammes of tender young nettle leaves, 10 grammes of parsley, 5 grammes of burnet, 5 grammes of green sage, 5 grammes of savory and 2 grammes of tarragon in 50 grammes of butter.
3. Add a suspicion of green thyme.
4. Stiffen the sections of eel in the melted herbs.
5. Moisten with half a litre of white wine and season with 8 grammes of salt and a little pepper.
6. Let cook for 10 minutes.
7. Thicken with 4 egg yolks and complete with a dash of lemon juice.
8. Turn out into a terrine; these eels are generally served cold.